Oranges and lemons: South European cake recipes | Food | Life & StyleHello, the readers. This week, I take a break from my sugar quickly to talk all the cake!
Pastries are one of the first memories to be in the kitchen for many of us. Now that I have children to me, this is one of the best pieces of being a father. I like to make cakes with the help of my children; It's a traditional Italian like the cannoli or his favorite cupcakes.
My daughter Twiggy is a big fan of cupcakes, and this week's book comes from her favorite cupcake store, LOLA in London. LOLA's: A journey to the cake around the world by LOLA's Bakers and Julia Head counts over 70 recipes from around the world.
I chose two recipes from the south of Europe. Show me your efforts on Twitter @AldoZilli. ORANGE & ALMOND CAKE
★ 3 oranges without uncooked seeds
★ 6 eggs
★ 3 oranges without uncooked seeds 300g powdered sugar
★ 250g ground almonds
★ 1 c. ★ Fresh cream and fresh raspberries, serve (optional)
★ Round flat-bottomed cake tray or decorate
★ Sugar confectionery, decorate
(19459004)SERVES: 10-12 PREPARATION: 45 MINUTES
COOKING TIME: 45 MINUTES
Preheat the oven to the shape of a spring of 23 cm, greased and lined with parchment At 180 ° C / 350 ° F / Gas Mark 4.
Start by placing your oranges in a saucepan and cover with water. Place saucepan in heat and boil oranges for 40 minutes until soft to the touch. Drain and let cool, before placing the whole oranges in a blender or food processor and mix with a rough purée. You do not want the puree to be silky, but you do not want big chunks of orange flesh.
Place the eggs and sugar in a bowl and, using a balloon whisk, beat together until they are completely combined and sparkling. Add the orange puree, ground almonds and baking powder and, using the whisk, mix all the ingredients together until they are completely combined.
Pour into the prepared cake pan and cook for 45 minutes, or until they are browned and a brochette inserted in the center of the cake, it comes out clean.
Let cool completely in the pan before running a sharp knife around the edge of the pan and release the cake. Place on a serving plate and lightly dusty with icing sugar. Serve at room temperature with a spoonful of fresh cream and raspberries, as desired, for a delicious dessert or a teatime taste.
LEMON OLIVE OIL TAKE
★ 2 large lemons
5 yolks of eggs and 4 egg whites★ 220g of powdered sugar
★ 180 ml of olive oil
★ ½ c.
★ 250g Grated sugar of 1 lemon
★ 23cm round pie chicken, greased and lined with parchment cooking
For decoration:
SERVES: 10-12 PREPARATION: 15 MINUTES (plus cooling time)
TIME Preheat the oven to 180 ° C / 350 ° F / Gas Mark 4.
Finely grate the zest of the two lemons and mix them with the flour . Halve one of the lemons and squeeze the juice into a small bowl. Place the egg yolks and 150 g sugar in the bowl of a stand mixer equipped with a whisk attachment (or use an electric hand whisk and a large mixing bowl) and beat High speed until they are thick and pale, about 3 minutes.
Reduce speed to medium and add olive oil and 2 tablespoons lemon juice, pressing, beating until combined. Use a spatula to mix the flour mixture.
Place the whites of eggs and salt in another large bowl of mixture. Whisk at medium speed at high speed using a portable electric whisk until moped. Add the remaining sugar gradually, continuing to smoke until the whites of eggs form sweet peaks, about 3 minutes. Gently release a third of the whites in the yellow mixture, before bending the remaining whites.
Cut the dough into the prepared pan and press the work surface to release air bubbles. Bake in preheated oven for 40 to 50 minutes. Cool the cake in the pan for 10 minutes, then place it on a rack to cool.
To decorate, place the icing sugar in a bowl and stir the lemon juice to the consistency of the double cream. Pour it over the cake and sprinkle with grated lemon rind.
HEALTH COACH -
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